Name: Butternut Squash and Red Pepper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 lbs butternut squash; 2 red bell peppers; 1 small yellow onion; 2 cups low-salt vegetable broth; 1/2 cup cream; 2 cloves garlic; 1 tsp grated ginger; 3 sage leaves; 3 sprigs thyme; 1 tsp honey; 1 tbsp olive oil; 1/2 tsp ground nutmeg; 1/2 tsp ground cinnamon; salt & pepper to taste

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A fall favorite is butternut squash and red pepper soup. It’s warm, cozy and easy to make within an hour. It’s incredibly cozy to come home to and can be made ahead of time.

Butternut squash soup is an easy and quick fall recipe. — Butternut squash and red pepper soup is an easy and quick fall recipe.

I often make this soup and serve it with homemade croutons and sometimes even fried sage! It also goes well with a grilled cheese or some meatloaf on the side.

Ingredients for Butternut Squash Soup

Butternut Squash: First and foremost, you will need about 3 pounds of butternut squash for this recipe. You can either cube the squash first or roast it whole and scoop it out.
Red peppers: Adding in roasted peppers to this dish will add a depth of unexpected flavor. Roast the peppers directly over your stove or in the oven and then remove the charred skins before adding to the blender.
Onion and Garlic: Using a sweet yellow onion gives this soup a wonderful, mellow flavor. Dice your onion and add the roasted garlic to your soup to add a rich depth of flavor.
Fresh herbs: There’s nothing I love more than adding fresh herbs to brighten a dish. It makes the dish complex and brings the dish forward.
Ginger: Ginger balances the creaminess of the butternut squash. It also adds some “zing” to the soup.

How to Make Butternut Squash Soup

Making butternut squash soup is quite easy.

First, take your chopped squash and red pepper and toss it in oil and some salt and pepper. Toss it in the oven and let it roast for about 40 minutes. Throw the garlic cloves in with the squash as well and let the garlic roast with the squash.

While the squash and peppers are roasting, dice your sweet yellow onion and add it to a large stockpot with some olive oil. Grate some fresh ginger into the onion and let it cook down together. If you need to deglaze the pan, use a splash of the vegetable broth and let the onions finish carmelizing. Add the herbs into the onions.

Second, add the onion mixture, squash, peppers and vegetable stock to the blender and blend until smooth. Add the blended mixture back to the stockpot and add in the cream, honey and spices. Heat thoroughly and serve immediately.

What to Serve with Butternut Squash and Pepper Soup

There are so many options to choose from when deciding what to pair with your soup! It can either be served as an appetizer or as an entree.